Vegan Strawberry Cream Cheese with Tofu
Course: BreakfastServings
1
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
*1/2 brick of pressed/drained Extra firm Tofu
1 tbsp maple syrup (+/-) adjust per taste
1-2 tsp lemon juice (adjust per taste)
pinch of sea salt
70g Fresh, dried or thawed/drained frozen strawberries
Directions
- Add all ingredients except the strawberries to a high-speed blender. Blend until the tofu is completely smooth. You may need to use a tamper or spatula to press the tofu down and help it blend evenly.
- Once the tofu mixture is smooth, add the strawberries and blend briefly—just enough to leave some texture.
- Transfer the mixture to a glass container and refrigerate for up to 5 days. Enjoy throughout the week on top of bagels, toast, or your favorite bread.
Recipe Video
Notes
- *Feel free to use entire brick of tofu and add more strawberries, sweetness and lemon juice to double up the recipe!